Weißwurst

Preparation

1. 01

   Chilling

   Cut the beef and pork back fat into 1 cm cubes. Spread on a tray and place in the freezer compartment of the refrigerator for 30 minutes. The meat should be very cold, at a semi-frozen consistency.

2. 02

   Grinding

   Pass the chilled meat and fat through the finest plate of the meat grinder (2-3 mm). It is important that the grinder parts have also been pre-chilled in the refrigerator.

3. 03

   Preparing the emulsion

   Place the ground meat and fat in a food processor. Add the ice water slowly and process on high speed for 3-4 minutes. Add the salt, white pepper, mace, ginger, cardamom, grated lemon zest, grated onion, and finely chopped parsley. Process for another 1-2 minutes until a homogeneous, sticky, and smooth emulsion is obtained. The temperature of the mixture must not exceed 12°C.

4. 04

   Stuffing

   Attach the natural casing to the sausage stuffer. Fill the casing with the emulsion. Form sausages approximately 12-13 cm long. Tie the ends with string. Make sure there are no air bubbles.

5. 05

   Boiling

   Heat water in a large pot to 70-75°C (do not boil!). Place the sausages in the water and cook at this temperature for 25 minutes. The sausages are done when they float to the surface and turn a light pink-white color. Serve in a large bowl with hot water, accompanied by sweet mustard and Brezn.